Chettinad Potato Roast

Name: Chettinad Potato Roast
Cuisine: Indian
Ingredients: 250 grams Baby potatoes; 1, small size Finely chopped onion; 1 inch finely chopped ginger; 4-5 cloves finely chopped garlic; 1 tsp Split Urad dal and Mustard seeds; 1/2 tsp Chana dal; 8 to 10 Curry leaves; to taste Salt; 1/4 tsp Turmeric powder; 1/2 tbsp Lemon juice; 2 tbsp Refined vegetable oil; For Spice Powder:; 1 tbsp Whole dhaniya/coriander seeds; 2 tsp Jeera/cumin seeds; 2 tsp Black pepper corns; 1 tsp Saunf/fennel seeds; 1 Star anise; 1/2 inch Cinnamon stick; 1/2 tsp Sesame seeds; 2 to 3 Cloves; 2 tsp Fresh grated coconut; 6-8 Whole dried red chilies

Ami Parekh Kawa @cook1177

Chettinad Baby Potato Roast (South) is a spicy and flavorful side dish that is quite popular across the region of Chettinad in the Tamil Nadu state of India.

Ami Parekh Kawa @cook1177

Chettinad Baby Potato Roast (South) is a spicy and flavorful side dish that is quite popular across the region of Chettinad in the Tamil Nadu state of India.

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Ingredients

250 gramsBaby potatoes
1, small sizeFinely chopped onion
1 inchfinely chopped ginger
4-5 clovesfinely chopped garlic
1 tsp Split Urad dal and Mustard seeds
1/2 tspChana dal
8 to 10Curry leaves
to tasteSalt
1/4 tspTurmeric powder
1/2 tbspLemon juice
2 tbspRefined vegetable oil
For Spice Powder:
1 tbspWhole dhaniya/coriander seeds
2 tspJeera/cumin seeds
2 tspBlack pepper corns
1 tspSaunf/fennel seeds
1Star anise
1/2 inchCinnamon stick
1/2 tspSesame seeds
2 to 3Cloves
2 tspFresh grated coconut
6-8Whole dried red chilies

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Steps

1

Wash the baby potatoes nicely.
Cook them in a pressure cooker for 2 whistles on medium heat.
After 2 whistles, let the cooker depressurize naturally.
Transfer the boiled potatoes on a plate and let them cool.
Once cooled, peel off the skin and set the potatoes aside.
Now, in a pan on low heat, dry roast all the dry spices (except red chilies and coconut) until light golden and aromatic. Transfer on a plate to cool.
2

In the same pan, dry roast the coconut till light golden (again on low heat). Transfer it too on the plate.
Next, dry roast the red chilies too on low heat just for a minute. Transfer this as well on a plate and let it cool.
Once all the whole spices have cooled, grind to a fine powder. Keep aside.
Now, in a thick bottomed pan or kadai, heat the oil.
Add in chana dal and urad dal. Saute them on medium heat until they turn light golden.
3

Next, add the mustard seeds. As they splutter, add chopped garlic, ginger and onions. Saute them on medium heat until light golden.
Add the turmeric powder and mix nicely.
Next, toss in the boiled potatoes and saute them on high heat for a minute or two.
Switch the flame to medium and cover them with a lid for 2 to 3 minutes.
Next, sprinkle some salt, 2 to 3 tbsp of dry spice mix and curry leaves.
Toss them nicely until all masala is coated well on the potatoes.
4

Switch off the heat and drizzle some lemon juice.
Chettinad Potato Roast is ready. Serve with appam, paratha or rice. Enjoy